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  • Tiropitaria

    Tiropitari: Euboean delight, fried feta and anthotiro cheese pie. Crunchy outside, fluffy inside. Irresistibly tasty.

    close-up of tiropitaria

  • Tirosalata

    Tirosalata: Feta delight, olive oil, pepper, garlic, oregano. Ideal meze, dip, or sandwich spread. Versatile and delicious.

    Bowl with Greek ‘tirosalata’ is salad with feta cheese and olive oil

  • Tirovolia

    Tirovolia: Fresh cheese, sheep/goat/mixed milk. Unsalted, creamy, sour. Ideal for sweet/savory pies, basis for kopanisti.

    Bowls surrounded by wooden twigs with tirovolia’ is a fresh cheese and is unsalted and creamy

  • Touloumisio

    Touloumisio: Matured in animal-skin bag, sheep/goat milk blend. Strong, spicy flavor. Creamy texture. Ideal table cheese, for salads, appetizers.

    animal-skin bag whereby the animal skins are turned inside-out so that their pelts are in contact with pieces of Greek 'Touloumisio’ cheese

  • Touloumotiri or Touloumisio

    Touloumotiri: Unique cheese aged in animal-skin bag, mix of sheep and goat milk, strong flavor, creamy texture.

  • Traditional Taramosalata recipe with White Tarama

    A recipe by Giorgos Grigoriadis

  • Tsalafouti

    Tsalafouti: Seasonal spread cheese, sheep & goat milk, 10% fat; sour, salty, used in salads, desserts, with ouzo.

    Close-up of bowl with Greek ‘Tsalafouti’ is a soft

  • Tsigarides

    Tsigarides or Sisira: a Christmas delight from Syros, Andros, or Tinos. Pork skin cubes boiled and fried, a crunchy treat doused in lemon.

    small pieces of meet with fat in saucepan for cooked Greek ‘Tsigarides’

  • Tsikoudia

    Tsikoudia or Raki: Cretan delight distilled from pomace, potent and pure, enjoyed with traditional appetizers like potatoes and olives.

    Tsikoudia

  • Tsiladia

    Tsiladia or Ziladia, a spicy appetizer with pork, cherished since Byzantine times. Stored in clay pots for winter, it balances spice with pork's richness.

    Close-up of ‘Tsiladia’ made with the meat from select parts of pork boiled with spices in gelatine

  • Tsipa

    Tsipa, sheep-goat milk crust, key in Cretan staka & stakovoutiro. Elevates regional dishes with unique, pleasant flavor.

    stakovoutiro

  • Tsipouro: A Journey Through Greek Terroir, Craft, and Gastronomy

    Tsipouro: Greek grape marc spirit, aromatic and diverse. Enjoyed as an aperitif with appetizers or paired with rich meals.

    Close-up of bottle and glasses with Greek ‘Tsipouro’ is produced by distilling the grape

  • Tsirihta

    Tsirihta: Pontian crispy balls, akin to loukoumades but with sugar/honey. A treasured delicacy for Pontian children and weddings.

  • Tsoureki

    Tsoureki: Greek sweet bread, rich with milk, butter, and spices. Easter delight with braided or round shapes.

    A nice tsoureki

  • Tulumba

    Tulumba: Fried, syrup-soaked dessert, made from ridged dough. Sweet delight, enjoyed cold.

    Close-up of pieces of Greek ‘Tulumba’ is a deep-fried dessert soaked in syrup and made from dough

  • Tursi

    Tursi: Persian-inspired method preserving vegetables in vinegar, spices, creating a tangy, spicy flavor. A Lenten delicacy!

    Jars with Greek ‘tursi’ are pickles

  • Tzatziki: A Classic Greek Yogurt Dip with Fresh Mediterranean Flavor

    Tzatziki: The Greek appetizer with strained yogurt, cucumber, garlic, dill, and olive oil. Perfect for grilled meats or meze!

    Close-up of Greek ‘Tzatziki’ means yogurt with pieces of cucumber

  • Tzevremedes

    Tzevremedes: Cretan carnival treats - Filo pockets filled with anthotiro, enjoyed plain or syrupy, a sweet delight!

    Close-up of rows of rolls of Greek ‘Tzevremedes’ are made of filo filled with fresh cheese

  • Tzigerosarmas

    Tzigerosarmas: Thracian delight - Liver wrapped in suet, oven-baked for a juicy, flavorful treat.

  • Varvara

    Agia Varvara's treat: Varvara porridge. Nutty, spiced, sweet, shared for health, warmth, and strength. A cherished tradition.

    Close-up of bowls with ‘Varvara’ is a kind of porridge

  • Vasilopita

    Vasilopita: Sweet New Year's tradition. Baked with coins, symbolizing luck. Shared for joy and good fortune.

    Close-up of decorative Greek ‘vasilopita’ sweet

  • Vissinada

    Vissinada: Summer delight! Refreshing sour cherry juice, ice-cold perfection. Also a sweet topping for desserts.

    Close-up of glass with Greek ‘Vissinada’ means sour cherry juice and fresh heights in the background

  • Voutimata

    Greek delights: Voutimata biscuits, perfect with coffee; A sweet treat for tea, juices—dip in cups!

    Close-up of Greek ‘Voutimata’ biscuits

  • Xerotigana – Traditional Greek Crispy Sweet Dessert

    Cretan delight: Crunchy, sweet xerotigana; Dough strips fried, dipped in syrup, honey, cinnamon; Garnished with nuts.

    Close-up of Greek ‘Xerotigana’ made from dough and rolled into long

  • Xigalo of Sitia

    Xigalo of Sitia: Goat & sheep milk spread, grainy texture, acidy, slightly salty; Pairs with appetizers, salads, bread.

    Close-up of Greek ‘Xigalo of Sitia’ spread cheese surrounded by small dry breads

  • Xinohondros (Cretan Trahana)

    Xinohondros: Cretan delight, soured milk and coarse wheat. Versatile, used in soups or as a distinctive sweet.

    Xinohondros

  • Xinomizithra

    Xinomizithra: Creamy Cretan cheese, blend of sheep's and goat's milk. Versatile for salads, tirosalata, and pitas.

    Ceramic bowl with Greek ‘Xinomizithra’ is a spreadable cheese

  • Xinotiri

    Xinotiri: Cretan cheese blend of sheep's and goat's milk. Versatile for salads, tirosalata, and pitas.

    Ceramic bowl with Greek ‘Xinotiri’ is a spreadable cheese

  • Xydato

    Xydato: Amorgos soup with goat meat. Traditionally served after religious vigils or weddings for post-celebration recovery.

    Ceramic bowls with Greek ‘Xydato’ is a soup with goat meat and offal

  • Yiahni

    Yiahni: Greek dish with vegetables, potatoes, or legumes cooked in tomato sauce and sautéed onions. Often prepared during Lent.

    close-up of Greek ‘Yiahni’ is a dish with vegetables or potatoes cooked with tomato sauce and sautéed onions

  • Zea

    Zea: Ancient Greek cereal-grain, rich in fiber, protein, lysine, and vitamins A, B, C, and E. Low gluten, high magnesium.

    close-up of 'zea' grains on wooden surface

  • Ziladia

    Ziladia: Spiced pork appetizer, boiled and preserved with orange juice or broth. Winter delicacy in Greek regions.

    Close-up of ‘ziladia’ made with the meat from select parts of pork boiled with spices in gelatine

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